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Cauliflower Alfredo Sauce

This is a creamy vegan cauliflower Alfredo sauce. The sauce is a little thick (that's how I like it) and it can be thinned by adding more milk until you achieve your desired consistency. 
This sauce is a great base recipe. Feel free to top it with steamed broccoli, sauteed mushrooms, roasted garlic or any veggie you choose.
Course Main Course
Keyword Cauliflower Alfredo, creamy cauliflower alfredo, healthy alfredo, plant based alfredo, vegan alfredo
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cups

Ingredients

  • 1 Large Head Cauliflower chopped About 3 cups
  • 1/4-1/2 Cup Unsweetened Almond or Soy Milk
  • 1/2 Yellow Onion chopped
  • 3-4 Cloves Garlic Minced
  • 1/3 Cup Nutritional Yeast
  • 1/4 Tsp Ground Nutmeg
  • 1 Tsp Braggs Liquid Aminos
  • Salt and Pepper to Taste
  • Juice of Half a Lemon

Instructions

  • Add cauliflower to a large pot and add water to cover. Bring to a boil over high heat and cook until the cauliflower is fork tender, about 10 minutes.
  • Once tender, drain water and set aside.
  • While the cauliflower is cooking, put chopped onion and garlic to a large saucepan and saute over medium heat until softened and fragrant. Add 1-2 tablespoons of water as needed to keep onions from sticking to the pan.
  • Add cooked cauliflower, onion and garlic, milk, nutritional yeast, Braggs Liquid Aminos, lemon juice, and nutmeg to a high powered blender and blend until smooth. Add more non-dairy milk if needed to achieve desired consistency.